Irresistible Black Cherry Jam Recipe in Just 4 Ingredients

There’s something magical about black cherry jam that makes ordinary toast or biscuits feel like a special treat. I still remember the first time I made a batch – the kitchen filled with the sweet, deep aroma of cherries bubbling away, and I couldn’t believe how simple it was to create something so delicious at home. Unlike store-bought jams loaded with preservatives, this homemade black cherry jam bursts with real fruit flavor and just a few pantry staples. It’s become my go-to recipe when cherry season hits, and trust me, once you taste it, you’ll never go back to the supermarket stuff!

Why You'll Love This Black Cherry Jam

This black cherry jam recipe is one of those magical kitchen wins that gives you way more joy than the effort you put in. I've made countless batches over the years, and every time I'm amazed at how four simple ingredients transform into something so spectacular. The rich, deep flavor of the cherries shines through, with just enough sweetness to balance their natural tartness. It's the kind of recipe that makes you feel like a kitchen wizard – simple enough for beginners but impressive enough to wow anyone who tastes it.

Quick and Easy to Make

No fancy equipment or hard-to-find ingredients here! You probably have everything you need in your pantry right now. The process couldn't be simpler – just pit the cherries, mix everything in one pot, and let it bubble away while you stir occasionally. I love recipes like this that don't require constant attention. You can literally be doing laundry or watching your favorite show while this black cherry jam works its magic on the stove.

Perfect for Gifting

Hands down, this is my most requested homemade gift. Tied with a pretty ribbon and a handwritten label, jars of this black cherry jam instantly become cherished presents. I've given it to teachers, neighbors, and even my mail carrier – everyone raves about it! There's something special about receiving homemade jam that store-bought gifts just can't match. Pro tip: Make double batches during cherry season so you always have some ready when you need a thoughtful last-minute gift.

Ingredients for Black Cherry Jam

Here’s all you need to make this incredible jam – just four simple ingredients that come together beautifully:

• 4 cups black cherries, pitted – Look for plump, ripe ones with deep color
• 2 cups granulated sugar – Plain white sugar works perfectly
• 1 tablespoon lemon juice – Freshly squeezed gives the brightest flavor
• 1 teaspoon vanilla extract – The secret ingredient that makes it special

That’s it! I promise you won’t miss the long list of additives found in store-bought jams.

Ingredient Notes and Substitutions

Don’t stress if you need to make swaps – this recipe is wonderfully forgiving! Frozen cherries work great when fresh aren’t available (no need to thaw first). If your cherries are super sweet, you can reduce the sugar by 1/4 cup. For a different twist, try almond extract instead of vanilla – it pairs amazingly with cherries. And if you’re out of fresh lemons, bottled lemon juice works in a pinch (though the flavor won’t be quite as vibrant). The beauty of homemade jam is making it your own!

Equipment You'll Need for Black Cherry Jam

You likely have most of these tools in your kitchen already! Here's what I always grab when making my black cherry jam:

• A large, heavy-bottomed pot (prevents scorching)
• Wooden spoon for stirring
• Cherry pitter (or a sturdy straw works in a pinch!)
• Clean jars with lids – I save pickle jars for this
• Ladle for transferring the hot jam
• Funnel (makes jar-filling mess-free)

That's it – no special canning equipment required unless you're processing the jars!

How to Make Black Cherry Jam

Okay, let’s get to the fun part – turning those beautiful cherries into jam! I've made this recipe so many times I could probably do it in my sleep, but I still get excited watching the transformation happen. The process is simple, but there are a few key steps that make all the difference in getting that perfect jam consistency.

Preparing the Cherries

First things first – we need to pit those cherries! I like to spread them out on a clean towel and get comfortable because this step takes a bit of time. My cherry pitter is my best friend here, but if you don't have one, a sturdy metal straw works surprisingly well (just push it straight through the cherry to remove the pit). Don’t worry about keeping the cherries whole – they'll break down as they cook. I usually give them a rough chop after pitting to help them cook more evenly.

Cooking the Jam

Now for the magic! Combine your pitted cherries, sugar, and lemon juice in your heavy-bottomed pot over medium heat. Stir gently until the sugar dissolves completely – this usually takes about 5 minutes. Once it starts bubbling, reduce the heat to a lively simmer. Here's where patience comes in! Stir every few minutes to prevent sticking, and watch as the mixture slowly thickens over 30-40 minutes. You'll know it's ready when it coats the back of a spoon and drips slowly (not runny!). Stir in the vanilla right at the end – it makes the flavors pop!

Storing the Jam

Let the jam cool slightly before transferring to clean jars – hot jam into cold jars can cause breakage! For immediate use, just screw on the lids and refrigerate (it'll keep for about 2 weeks). If you want to store it longer, process the filled jars in a water bath for 10 minutes to seal them properly. I always make extra batches to can – there's nothing like opening a jar of summer cherries in the middle of winter!

Tips for Perfect Black Cherry Jam

After making more batches than I can count, I've picked up some tricks that guarantee perfect black cherry jam every time! First, don't rush the thickening process – low and slow is the way to go. To test if it's ready, put a small spoonful on a chilled plate and tilt it; if it wrinkles instead of running, you're golden! And please, please use that heavy-bottomed pot I mentioned – it prevents scorching better than anything else. Oh, and skim off any foam that forms during cooking for the clearest, prettiest jam. Trust me, these little touches make all the difference!

Serving Suggestions for Black Cherry Jam

Oh, the possibilities with this jam are endless! My favorite way? Slathered thick on warm, buttered toast – pure heaven. But don't stop there! Swirl it into yogurt, dollop it on pancakes, or spoon it over vanilla ice cream. It's incredible with cheese boards too – try it with brie or aged cheddar. Honestly, I've yet to find something this jam doesn't make better!

Black Cherry Jam Nutritional Information

Here's what you're getting in each spoonful of this delicious jam! One tablespoon contains about 50 calories, with zero fat and 13g of naturally sweet carbohydrates (12g from the cherries and sugar). Keep in mind these are estimates – actual nutrition may vary slightly based on your specific ingredients and how thick you cook your jam. While it's definitely a treat, I love that at least you're getting real fruit instead of the artificial stuff!

Frequently Asked Questions About Black Cherry Jam

I get so many great questions about this recipe from friends and readers – here are the ones that come up most often! Don't hesitate to reach out if you have others – I love talking jam.

Can I Use Frozen Cherries?

Absolutely! Frozen cherries work beautifully in this recipe – no need to thaw them first. Just measure while they're still frozen and toss them straight into the pot. You might need to cook the jam for an extra 5-10 minutes since they'll release more liquid as they thaw in the pan. The flavor is just as fantastic as fresh, making this a year-round treat!

How Long Does It Last?

In the fridge, your homemade black cherry jam will stay fresh for about 2 weeks – if it lasts that long! For longer storage, properly canned jars will keep for up to a year in a cool, dark place. Once opened, refrigerate and use within 2 weeks. Pro tip: I always write the date on my jars with a grease pencil so I know which batch to use first!

Share Your Black Cherry Jam Experience

I'd love to hear how your jam turns out! Did you try any fun variations? Share your results in the comments below or tag me on social media – nothing makes me happier than seeing your homemade creations! You can find more delicious recipes and inspiration on my Pinterest page.

Print